Shakshouka (With Fish)

Ingredients:

  • 3 tablespoons extra virgin olive oil (EVOO)
  • 1 large sweet yellow onion, diced
  • 1 large red bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 28-ounce can whole tomatoes, roughly chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • salt and pepper to taste
  • cayenne pepper to taste
  • 6 large eggs
  • Feta, crumbled (optional)
  • 2 filets of skin-on white fish
  • 2 tablespoons butter
  • Bread of choice (Chef Alex recommends pita)

What you need:

  • Cast-iron skillet, 12-inch
  • Stainless steel sautée pan, 12-inch
  • Oven
  • 1 fish spatula
  • 1 rubber spatula

IMG_20150531_223105.jpg

How to make and enjoy:

  1. Heat EVOO in cast-iron skillet on medium-high
  2. Add the onion
  3. Sautee until soft
  4. Add the bell pepper
  5. Sautee until soft
  6. Add the garlic
  7. Sautee 1 minute
  8. Add the chopped tomato and juices from the can
  9. Add the spices and stir to incorporate
  10. Add the cayenne, salt, and pepper to taste
    1. You want the mixture spiced to about a “medium” salsa, depending on your taste
  11. Turn down to simmer
  12. Let simmer until reduced by about a third
  13. Set the oven to 350°F
  14. Heat oil in sautee pan at high heat
  15. Once the oil is shimmering, carefully tilt the pan toward you so the oil pools at the bottom of the pan
  16. Place the fish skin-side down on the pan, parallel to each other
  17. Tilt pan back to normal position
  18. Cook fish halfway through
  19. Drain off the oil
    1. Fish will be stuck to the pan – this is what you want!

IMG_20150531_224752.jpg

  1. Once all oil is removed, add butter to the pan
  2. Make sure butter melts all around the fish
  3. Baste the fish with the melted butter until cooked through

IMG_20150531_224847.jpg

  1. Carefully unstick the fish from the pan with the fish spatula
  2. Flip the fish over
  3. Cook on flesh-side for about 15 seconds
    1. This is to finish cooking the fish and to add color
  4. Place fish on a paper towel-lined plate
  5. Crack all 6 eggs directly into tomato mix in cast-iron
    1. Space them so that the egg whites are not touching!

IMG_20150531_225244.jpg

  1. Cover the cast-iron
  2. Place the cast-iron in the oven
  3. Cook eggs to over-easy

IMG_20150531_230318.jpg

  1. Plate up hearty portion of tomato sauce with an egg
  2. Shingle fish over the mixture (which is what “Shakshouka” means)
  3. Top with feta, if desired
  4. Serve immediately!

IMG_20150531_230856.jpg

Alternative uses:

  • Top baked goat cheese with tomato sauce and serve with pita slices for an unbeatable appetizer
  • Serve over crispy tortillas as an Arabic twist on Huevos Rancheros (for a breakfast made of leftovers!)

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s